Lemon Meringue Blondies! – Jane’s Patisserie

Thick and fudgey lemon meringue blondies with a lemon white chocolate chip base, lemon curd swirl and meringue chunks all through. 

So yeah, THIS IS HAPPENING. This recipe has been requested time and again, and right here is your new favorite zingy bake ever. 

Lemon Bakes

Everyone knows that lemon bakes are one in every of my favorite flavours as a result of they’re simply so recent. Actually, I don’t become bored with lemon, it’s by no means too heavy, and I simply adore it. I’ve made what looks like and limitless quantity of lemon recipes already, however there’s all the time room for extra.

My lemon drizzle loaf cake is iconic, and such a basic, and it’s simply zingy perfection. My lemon bars are the identical, with a thiiiiick lemon curd on prime of a home made shortbread, I am keen on them. 

Lemon Meringue 

On the subject of lemon meringue, I’ve a good few recipes already, from the basic lemon meringue pie, to even lemon meringue ice cream… and they’re each as equally as scrumptious as the opposite. The flavour of lemon blended with the sweetness of meringue is simply perfection in my eyes.

Whether or not the lemon comes into the bake purely from the addition of zest, lemon curd, or anything… it’s the recent and zesty flavour that I am keen on. A basic lemon meringue pie you utilize a home made meringue, after all, however with this one it’s greatest to make use of a store purchased meringue as you need a tremendous crunchy meringue for greatest outcomes. 

Blondies 

These blondies have a mix of ten substances concerned, however they’re all substances which might be simple to search out or purchase from the store. The blondies are comparable sufficient to my different blondies, I simply swap issues as much as change flavours generally. 

• Butter – this may be precise actual butter, a baking unfold, or perhaps a margarine 
• Sugar – I take advantage of each mild brown tender sugar and granulated sugar in these blondies, however all of 1 or the entire different works nicely 
• Eggs – my blondies have a tendency to make use of three as normal, I all the time use medium eggs 
• Flour – simply common plain flour, otherwise you’ll have a cake texture. I additionally use cornflour for texture however this may be changed with 25g extra plain flour
• Lemon – I take advantage of the zest of a lemon right here, however you need to use 1tsp lemon extract if you happen to favor. I additionally swirl by some lemon curd  
• White chocolate – for the chips within the blondie
• Meringue – I used store purchased meringues as you need the dry meringue, you don’t need tender marshmallow ones as they might dissolve 

The Baking

I all the time line the bottom and sides of my tin with high quality parchment paper in order that the blondies can’t stick with the tin. I additionally all the time use the identical dimension 9″ sq. tin when baking blondies, brownies, cookie bars and so forth as I like the scale of bake you get from it. 

One the combination has been poured into  the tin and smoothed over, you’ll be able to bake it. I do know my oven temperatures are correct as I’ve carried out sufficient testing in them. Nevertheless, if you happen to aren’t positive, you need to use an oven thermometer to check it. Generally the differing temperature is okay, however with blondies and brownies it must be tremendous correct. 

I bake my blondies and brownies for 25-28 minutes, till there’s a slight wobble in the midst of the tray. If the tray is wobbling masses, it does want somewhat longer baking. In case you discover your blondies aren’t shaking in any respect, they might be barely overdone. Nevertheless, you’ll be able to strive somewhat bit earlier than refrigerating to verify in the event that they want this stage or not because it’s designed to assist set them. 

Suggestions & Methods 

• These blondies will final 3-4+ days within the fridge or room temp 
• These can freeze for 3+ months 
• I take advantage of this 9″ sq. tin for my blondies
• I like to recommend this oven thermometer 
• The lemon zest may be switched to lemon extract
• If you would like simply lemon blondies, omit the meringue 

• 200 g unsalted butter (melted)
• 125 g mild brown sugar
• 125 g granulated sugar
• 3 medium eggs
• 275 g plain flour
• 1 tbsp cornflour
• Zest of 1 lemon
• 150 g white chocolate chips
• 100-200 g lemon curd
• 4-6 meringues

• Preheat the oven to 160ºfan and line a 9” sq. tin

• Combine the melted butter with the 2 sugars 

• Add the eggs and blend once more 

• Add the flour, cornflour and chocolate chips and lemon zest and blend

• Fold by barely crushed meringue and pour the combo into the tin

• Dollop the lemon curd on and swirl by the lemon curd barely

• Bake for 25-Half-hour, till there’s a small wobble within the center, after which cool within the tin

• Set the blondies within the fridge for two+ hours, and luxuriate in

• These blondies will final 3-4+ days within the fridge or room temp 
• These can freeze for 3+ months 
• I take advantage of this 9″ sq. tray for my blondies
• I like to recommend this oven thermometer 
• The lemon zest may be switched to lemon extract 
• If you would like simply lemon blondies, omit the meringue 

ENJOY!

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